Shrimp Alfredo is a creamy, comforting pasta dish that brings together tender shrimp and rich, cheesy sauce over perfectly cooked fettuccine. The smooth Alfredo sauce made from butter, cream, and Parmesan cheese coats every bite, making it a real crowd-pleaser. Lightly sautéed shrimp add a nice touch of flavor and a little seafood flair without overpowering the sauce.
I love making Shrimp Alfredo when I want something special but easy to whip up on a weeknight. The sauce feels indulgent but takes just minutes to prepare. One tip I always follow is to save a little pasta water to mix into the sauce — it helps the sauce cling to the noodles just right. Plus, I find that fresh shrimp make all the difference for taste and texture.
For serving, I like to sprinkle on some chopped parsley or a little extra Parmesan for color and taste. It goes great with a simple green salad or a side of garlic bread to soak up any leftover sauce. Shrimp Alfredo is one of those dishes that always feels like a treat and leaves everyone asking for seconds. It’s warming, filling, and just the right mix of creamy and fresh.
Key Ingredients & Substitutions
Shrimp: Fresh shrimp are best for this dish as they cook quickly and add a sweet, tender bite. If fresh isn’t available, frozen shrimp works fine—just thaw and pat dry before cooking.
Fettuccine: This pasta’s wide, flat shape holds the creamy sauce well. You can swap it for linguine, tagliatelle, or even spaghetti if that’s what you have.
Heavy Cream: This makes the sauce rich and smooth. For a lighter version, try half-and-half or whole milk, but add a thickener like flour or cornstarch to keep the sauce creamy.
Parmesan Cheese: Freshly grated Parmesan melts best and adds sharp flavor. If needed, Pecorino Romano or Asiago work as substitutes. Avoid pre-grated cheese for the best melt and texture.
How Do You Get the Sauce Perfectly Creamy Without It Breaking?
Alfredo sauce can split if overheated or if the cheese is added too fast. Here’s how to keep it smooth:
- Cook the sauce on medium to medium-low heat—no high heat to prevent curdling.
- Add the heavy cream and butter first, letting the butter melt slowly into the cream.
- Gradually stir in the cheese off the heat or with the pan very low to avoid separating.
- Use fresh, quality cheese for best melting results.
- If the sauce thickens too much, loosen it with reserved pasta water a little at a time.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Large skillet or sauté pan – great for cooking shrimp and making the sauce all in one pan.
- Wooden spoon or silicone spatula – helps stir the sauce gently without scratching your pan.
- Colander – makes draining pasta quick and easy.
- Measuring cups and spoons – to get the right amount of cream, cheese, and spices.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken breast for a milder, hearty twist.
- Add sautéed mushrooms or spinach for an earthy, fresh contrast to the creamy sauce.
- Mix in a pinch of nutmeg or smoked paprika to add warmth and subtle depth.
- Use a blend of Parmesan and Romano cheese for a sharper, tangier flavor.
How to Make Shrimp Alfredo?
Ingredients You’ll Need:
For the Pasta & Shrimp:
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
For the Alfredo Sauce:
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, freshly ground, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This Shrimp Alfredo recipe takes about 25 minutes total. You’ll spend about 10-12 minutes cooking pasta and shrimp, and another 10-12 minutes making the creamy sauce and combining everything. It’s a quick and satisfying meal perfect for any night.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until it’s just tender (al dente). Reserve about 1/2 cup of the pasta water, then drain the pasta and set it aside.
2. Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add them to the skillet in a single layer and cook for about 2 minutes on each side, or until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
3. Make the Alfredo Sauce:
Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Let it melt, then add the minced garlic. Sauté the garlic for about 1 minute until it’s fragrant—be careful not to burn it. Pour in the heavy cream and stir well. Let the sauce simmer gently for 3-4 minutes to thicken slightly.
4. Finish the Sauce and Combine:
Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until the cheese melts and the sauce becomes creamy. Season the sauce with salt, freshly ground black pepper, and optionally crushed red pepper flakes for a little heat.
5. Toss Pasta and Shrimp Together:
Add the cooked fettuccine to the sauce, tossing well to coat the noodles evenly. If the sauce feels too thick, add the reserved pasta water a little at a time until you reach the perfect creamy consistency. Return the shrimp to the skillet, mixing gently to warm through.
6. Serve & Garnish:
Sprinkle chopped fresh parsley over the top for a pop of color and freshness. Serve immediately while hot, with extra Parmesan cheese on the side if you like.
Enjoy your homemade, creamy Shrimp Alfredo!
Can I Use Frozen Shrimp in Shrimp Alfredo?
Yes! Just be sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly by placing in a sealed bag submerged in cold water. Pat them dry to avoid excess moisture when sautéing.
How Can I Make Shrimp Alfredo Healthier?
Try using half-and-half or whole milk instead of heavy cream, and add a bit of flour or cornstarch to thicken the sauce. You can also use whole wheat pasta or zucchini noodles for a lighter twist. Just keep in mind the sauce may be less rich.
Can I Prepare Shrimp Alfredo Ahead of Time?
You can make the sauce and cook the shrimp in advance, then store separately in airtight containers in the fridge for up to 2 days. Reheat gently and toss with freshly cooked pasta before serving for the best texture.
What’s the Best Way to Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to prevent the sauce from separating, adding a splash of milk or cream if needed to loosen the sauce.
